Zucchini Fritters

printer iconWhy it’s so good for you:

Zucchini and carrot both have a high water content. When paired with protein and fat from the eggs, these fritters make a filling, nourishing meal without that heavy sluggish feeling!


Use organic ingredients where possible.

  • 2 cups grated vegetables (zucchini, carrot or sweet potato)
  • 2 free-range eggs
  • ½ cup onion, finely chopped/ grated
  • 1 clove garlic chopped finely, optional
  • salt and pepper to taste
  • Butter or coconut oil for frying
  • Sea salt and pepper to taste
  • Leafy greens of choice (spinach, arugula, lettuce, dandelion or other bitter greens)


zucchini frittersINSTRUCTIONS

  1. Grate the zucchinis with the skin on and add some salt. Let the mixture stand while you chop the onion.
  2. Squeeze the vegetables in order to get rid of excess water, and then mix with the onion, the spices, and the eggs.
  3. In a frying pan, heat the oil or butter and fry the batter in batches of 4 small pancake-sized fritters for about 2 minutes each side.



Delicious served with a large green salad dressed with lemon, olive oil salt and pepper.


Nori Breakfast Roll

printer iconA protein-rich savory roll packed with nutrients to keep you going all morning long!

Why it’s so good for you: Adding nori to your breakfast may sound strange, but it’s a great addition to your meal! Known as an ancient superfood, it was once believed to be our ancestors’ secret to health and longevity. For thousands of years our forefathers ate seaweed for optimum nutrition as it’s rich in minerals, including iodine required for healthy thyroid function.



Use organic ingredients where possible

  • 1 sheet nori
  • 1 egg
  • 1 tsp organic butter or coconut oil
  • ½ avocado
  • Handful greens (spinach, arugula/rocket, bitter greens)
  • lemon juice and Sea salt to taste


  • 2 tbsp organic yogurt (coconut or dairy)
  • 1 tsp turmeric
  • 1 tbsp chives, chopped finely



  1. Heat a frying pan over medium heat and add a small amount of butter or coconut oil to the pan.
  2. Whisk egg in a bowl and pour into the pan.
  3. Cook for 1 minute. Flip and cook for a further minute.
  4. Remove from heat and set aside.
  5. Cut the avocado into slices.
  6. Lay the nori sheet onto a cutting board, top nori with cooled egg, then top with the avocado slices, greens, and the yogurt (for better digestion). sprinkle with salt and pepper
  7. Roll up, cut in two and eat immediately

Baked Crispy Tofu & Peanut Sauce Stir Fry

An easy, healthy dinner recipe that is gluten free, dairy free & vegan friendly!

printer iconSERVES:  6
PREP TIME:  30 minutes
COOKING TIME:  40 minutes


For the marinade:

  • ½ cup reduced-sodium soy sauce
  • 1 TBSP sesame oil
  • 1 TBSP rice wine vinegar
  • 1 TBSP honey or maple syrup
  • 3 cloves garlic, minced or ½ tsp garlic powder
  • ½ tsp onion powder
  • 1½ inch knob of fresh ginger grated fine or ½ tsp ginger powder
  • pinch cayenne pepper if desired
  • 1 TBSP cornstarch


For the vegetables:

  • 1 14 oz package extra firm tofu first drained, then cut into ½” cubes
  • 1 sweet onion quartered
  • Orly-with-bowl-of-food1 green pepper cut in 1″ strips
  • 1 red pepper cut in 1″ strips
  • 1 cup sugar snap peas
  • 3 cups broccoli chopped into small pieces
  • 2 to 3 carrots sliced
  • 2 to 3 cups of mushrooms halved
  • 1 zucchini sliced
  • 2 to 3 TBSP olive oil


For the peanut sauce:

  • ½ cup creamy peanut butter
  • 3 TBSP soy sauce
  • 3 TBSP hoisin sauce
  • ½ cup full fat coconut milk
  • 2 TBSP rice vinegar
  • 1 TBSP sesame oil
  • 2 TBSP honey use pure maple syrup for a vegan option
  • 2 tsp fresh ginger grated fine, or ½ tsp powdered ginger
  • 1 tsp powdered garlic



Preheat oven to 425 degrees F. Grease a large baking sheet. Set aside.

Make peanut sauce:

In a small bowl whisk together sauce ingredients until smooth. If your peanut butter is more solid, microwave for 30 seconds to melt it. Set aside.

Tofu and Veggies:

  1. Put the tofu in a large bowl.  Pour marinade over and stir until all the pieces are coated.  Let stand at least a minimum of  a half hour to marinade.
  2. Spread tofu evenly on greased pan and bake in the preheated oven for 20 minutes.
  3. While tofu is baking, put the veggies in a large bowl and toss with olive oil, salt and pepper to taste.
  4. After tofu has baked for a total of 20 minutes, add veggies to the pan with tofu, or a separate pan, and place both back in the oven for 10 minutes more.
  5. After 10 minutes, stir and add ¼ cup of the peanut sauce to the pan.  Stir until the veggies/tofu are evenly coated.
  6. Return back to oven.  Bake for 10 more minutes.
  7. Remove from oven and serve warm with remaining peanut sauce.


Serve with rice or noodles.

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